Easy Korean Bulgogi

Fresh pear, coconut aminos, tender meat, and rice unite in this simple, tasty, Korean bulgogi (i.e. Korean BBQ) recipe.

5 from 2 Ratings

Diets: Dairy Free • Egg Free • Gluten Free • Keto • Low Carb • Low Fat • Nut Free • Paleo • Sugar Free • Whole30

THM Fuel: THM E • THM FP • THM S • THM SH • THM XO

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Ingredients

Sauce

1 fresh Asian pear, bosc pear, or fuji apple, peeled, cored, and roughly chopped (see notes)
½ cup coconut aminos
¼ cup unseasoned rice vinegar
1 tablespoon sesame oil
1 teaspoon fresh ginger (about 1 inch), peeled OR ¼ teaspoon ground ginger
1 teaspoon unsulphured blackstrap molasses, optional (omit for Whole30)

Other

2 pounds ground beef (96% lean or leaner), chicken breast (thinly sliced), ground turkey, or ground chicken (see notes for XO option)
½ yellow onion, finely diced
8 cloves garlic, minced¼
½ teaspoon sesame seeds, optional
4 green onion stalks, chopped
1 carrot, thinly sliced
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes, optional
½ teaspoon ground black pepper
2 cups cooked brown rice OR riced cauliflower

Instructions

Add the sauce ingredients to a food processor or blender. Blend until smooth; set aside.
Brown the meat in a saucepan over high heat, stirring frequently.
Add the onion, garlic, and sesame seeds. Continue to cook, stirring occasionally, over medium-high heat until onions are translucent and the garlic and seeds are toasty.
Stir in sauce and remaining ingredients except rice. Heat through (about 2 minutes).
Serve meat mixture over rice and enjoy!

Notes

If you can't or don't want to use the pear or apple (or can't/don't want to use a food processor/blender), substitute it with 1 tablespoon THM Super Sweet or equivalent sweetener and manually the ginger (or use ground). If serving this variation over rice, this recipe remains an E; if serving it over riced cauliflower, this variation turns it into an FP.

For a THM XO or keto/THM S (for keto/THM S, use sweetener instead of pear as mentioned in previous paragraph) option, use 2 pounds rib eye steak, thinly sliced, instead of the ground beef.

Nutrition

Serving: 1servingCalories: 314kcalCarbs: 28gProtein: 24gFat: 12gFiber: 2g